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wood from a wood turner...now that sounds like good wood. My dad does a little wood turning (unfortunately he lives down the south end of me..Vic), he wouldn't turn enough to keep up my demands for wood anyway. I might have to find a place similar, i know they always use good wood and must be dry, they cant turn with green wood.
I'll have to do some investigating around my area for such a supplier.

Thanks Doug, always look forward to reading about whats next on the list

Aussie pete

Aussie Pete

250th Aussie on this forum...."so i was told"

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Love your grill idea looks great. But it got me to wondering, I have an oven in the house loaded with firebrick. I use it for the loaf or two instead of firing up the WFO. So how many of us have firebricks stuffed in unconventional places?

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Faith, would you say baking bread in a kitchen oven on firebrick is better than using a typical pizza stone? I'm looking for a way to do the occasional loaf or two without firing up the WFO, but just using my regular stone (fairly thick but nothing like a brick) disappoints, now that I'm used to the WFO. I'm thinking that firebrick would have a lot more thermal mass and might work better.

Karl

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That's the idea Karl. I'm adding a bunch more thermal mass. It's not as good as the WFO but it is a big improvement over a single pizza stone. I did not use the full thick bricks but the thinner ones and it works just fine. Be sure to give the oven a long preheat time. Another thing I did, This oven I have dedicated to small bread batches so I also removed the oven vent to increase the moisture levels while baking. I also heat up an old cast iron pan and throw in ice cubes after I load the bread. Makes nice steam. Hope that helps.